Jam and coconut sheet cake

Preheat the oven to 190 degrees conventional (170 degrees fan, gas mark 5). Grease a 20cm (8 inch) square cake tin and line the base with baking parchment. 

In a bowl of a stand mixer with the beater attachment or a large mixing bowl with an electric whisk beat together the softened butter and sugar until light and fluffy. Add the beaten eggs in three batches, beating well between each addition to stop the mixture splitting. Beat in the vanilla extract. Gently fold in the flour in two batches. Finally, add the milk to loosen the batter and stir carefully to combine. 

Pour the batter into the prepared tin and level the top with a pallette knife or spatula. Bake in the oven for 25-30 minutes or until a skewer comes out clean. 

Allow to cool a little and then remove from the tin and allow to cool completely. 

Put the Mackays Scottish Raspberry Preserve in a small bowl and stir vigourously to loosen the mixture. Spread the jam over the sponge, covering the top completely. Sprinkle over the desiccated coconut and cut into nine squares to serve. 

This is best eaten on the day it is made but the jam and coconut cake will keep in an airtight container for two days. Serve with a cup of tea or with a warm custard for pudding.